Tapenade & Anchoïade

A sun-filled way to start a summer meal outdoors, with a glass of rose de Provence or a pastis. Both these Provençal specialities are gutsy and garlicky and will have you munching your way through heaps of raw vegetables as you scoop them up before the main course. There are many versions: sometimes the anchoïade will veertowards a bagna cauda, when the olive oil is heated; sometimes the tapenade will have almonds and green olives sneaking on to its shopping list. As always, exact historica